NUTTY COFFEE CAKE
A hot mug of coffee paies perfectly with this rich coffee cake loaded with toasted nuts and topped with smooth coffee-flavored frosting and a sweet drizzle. You can use any nut or nut mix that you like. My favorite's are pecans or hazelnuts. I found this recipe a few years back in Women's Day magazine from Australia and long since converted the measurements to North American standard.
Provided by Annacia * @Annacia
Categories Cakes
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line inside of a 9-in. springform cake pan with 18-in.-wide heavy-duty foil. Coat with nonstick spray. Have a rimmed baking sheet ready.
- Make Coffee Cake: Spread nuts on baking sheet. Bake 8 minutes or until toasted. When cool, pulse in a food processor just until finely chopped.
- Beat butter, sugar, baking powder, vanilla and maple extract in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each.
- On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Fold in chopped nuts. Spoon into prepared pan; spread smooth.
- Bake 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove pan side; invert cake on rack; remove foil. Cool completely.
- Make Coffee Frosting: Pour cream into a medium bowl; stir in instant coffee until dissolved. Stir in confectioners' sugar with a whisk until smooth. Spread over top of cake, letting some run down sides.
- Garnish: Scrape sugar mixture into a small ziptop bag. Snip tip off 1 corner; drizzle over frosting.
- Keeping: Wrapped cake can be refrigerated up to 1 week or frozen up to 2 months. Bring to room temperature before frosting. Frosted cake can be refrigerated up to 4 days.
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